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BASS - Oven Roasted Seabass with Green Tahini and Pomegranate :[> :[>
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| Oven Roasted Seabass with Green Tahini and Pomegranate WSJ | |
| 4 | sea bass fillets, pin bones removed |
| Coarse sea salt | |
| freshly ground black pepper | |
| 4 tablespoons | olive oil |
| 2 tablespoons | coarsely chopped flat-leaf parsley |
| Zest of 1 | lemon, plus 4 lemon wedges, for serving |
| ⅔ cup | pomegranate seeds, (from about half a pomegranate) |
| For the green tahini sauce: | |
| ⅔ cup | tahini |
| ⅔ cup | water |
| 5 tablespoons | fresh lemon juice |
| 2 cloves | garlic, crushed |
| ½ teaspoon | salt |
| ½ cup | tightly-packed flat-leaf parsley |
Directions
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Generously season fish with salt and pepper, then lay it, skin-side down, on baking sheet. Drizzle fillets with oil, place in oven and bake until firm and skin bounces back when poked with a finger, 6-7 minutes.
2. Meanwhile, make green tahini sauce: Process all ingredients, except parsley, in a food processor or blender until smooth. If too thick, add more water, 1 tablespoon at a time, and process until desired consistency is reached. Add parsley and process 2 seconds more. Taste and adjust seasoning if needed.
3. Place 1 fillet and 1 lemon wedge on each plate and spoon ½ of tahini sauce generously over top of fillets. (Leftover sauce can be stored in a covered container in the refrigerator for up to 2 days.) Garnish with parsley, lemon zest and pomegranate seeds.
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